Steak Skillet Recipe
Make Steak Skillet Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Pan Sauce (optional but recommended)
Method
Steak
- 1
Prep steak
Take the steak out of the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat both sides dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
- 2
- 3
Sear steak
Add 1 tablespoon neutral oil and swirl to coat. Carefully lay the steak in the pan away from you. Sear without moving for 2.5–3 minutes to develop a deep brown crust (for medium-rare with a 1" steak). Flip and sear the other side for 2–3 minutes.
- 4
Baste with butter and aromatics
Reduce heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter foams, tilt the pan slightly and use a spoon to continuously baste the top of the steak with the melted butter for 1–2 minutes. Continue basting until internal temperature reaches your target (about 125°F/52°C for medium-rare).
- 5
Rest steak
Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute. Reserve the pan with browned bits for the pan sauce.
Pan Sauce (optional)
- 6
Sauté shallot
With the skillet still over medium heat, add the minced shallot to the pan (add a teaspoon of oil if pan is dry). Sauté 30–45 seconds until softened and fragrant, scraping up browned bits from the bottom with a wooden spoon.
- 7
Deglaze
Add 1 tablespoon dry red wine or additional beef stock to deglaze, scraping the pan to lift fond. Let the liquid reduce by about half, 1–2 minutes.
- 8
Add stock and reduce
Pour in 1/2 cup beef stock and bring to a gentle simmer. Cook until reduced by about one-third, 2–4 minutes, concentrating the flavor.
- 9
Finish sauce
Whisk in 1 teaspoon Dijon mustard. Remove from heat and swirl in 1 tablespoon cold cubed butter, one cube at a time, until the sauce is glossy and slightly thickened. Taste and season with a pinch of salt and pepper if needed.
- 10